Back to 4 servings 2-3 tablespoons vegetable oil or ghee 1 pinch hing, optional 2 tsp cumin seeds 1 tsp turmeric powder 1 tbsp dried kasoor methi, dried fenugreek leaves, hand-crushed 1 medium yellow or red onion, roughly chopped 2 heaping tablespoons grated or minced ginger 4 clove garlic, grated or minced 1-6 fresh Thai or serrano chiles, stems removed and thinly sliced 1 medium russet potato, no need to peel, roughly chopped , submerged in water 0.25 cup frozen peas 1 medium head of cauliflower, 5 cups, trimmed and cut into 2-inch florets 2 tsp garam masala 2 tsp coriander powder 2 tsp red chile powder 2 teaspoons - 1 tablespoon salt
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Over medium-high heat, warm the oil or ghee in a heavy-bottomed 4- or 6-quart saute pan. Add the hing, cumin seeds, turmeric, and methi. Cook for 40 seconds until the seeds sizzle and turn reddish-brown.2 Step 2: Add the onion. Stir and cook for 2 minutes until slightly brown. Add the ginger, garlic, and fresh chiles and cook, stirring occasionally for 40 seconds. Add the drained potato and cook for 1 minute. The chop on the onion and potatoes should be large and rough.3 Step 3: Add the peas and cook for 1 minute. Stir, scraping the bottom. The moisture from the peas will start to deglaze the pan.4 Step 4: Add the cauliflower, garam masala, coriander powder, red chile, and salt. Stir. Cook for 3 minutes.5 Step 5: Reduce the heat to medium-low, cover the pan completely, and cook for 13 minutes, stirring once in between. Turn the heat off and let the pan sit covered on the same burner for another 2-5 minutes. Transfer the Aloo Gobi to a bowl and serve with rice or Indian bread like roti or naan.getsaucepan.com/r/34b43225-0f39-420d-a198-52206f35e8fb · Original: https://www.indianasapplepie.com/blogs/indian-as-apple-pie/aloo-gobi
